Lesson the Third: Make Dinner

Well, here it is, as predicted: the post on dinner!  Last night, I really didn’t feel like making dinner, but I’m glad I forced myself because 1) I have a fridge full of food thanks to my Friday night Wegmans adventure; and 2) I made cheesy potatoes.

Over the weekend (really since Thursday), I ate SO well.  I didn’t necessarily have anything exciting – there was mango guacamole, which, to be fair, is pretty exciting, black beans and rice, salads – but I ate a ton of fruits, vegetables, and nuts, and it felt great.  I surprised myself by going four entire days without eating meat.  I didn’t set out to do this; it was really just sheer laziness, but it felt good and got me eating other great stuff.

So last night, while we still had a pretty healthy meal, I decided to indulge a little.  I went BACK TO WEGMANS yesterday afternoon for two non-food things and left with potatoes, cilantro, avocados, mangoes, and artichokes. Oy.  I’d purchased some salmon Friday night that I planned to cook either Sunday or Monday for dinner, and when I saw the artichokes I thought they’d be a perfect side.  I wanted a little starch to go along with that, so I got 20 (I counted them when I started cooking, not in the store – I’m not completely nuts) small, red potatoes.  I was originally planning to cook them as I usually do, which is to cut them in half, boil them, and toss with butter and thyme, but I thought I’d try something different.  It’s been a while since I got creative.

IMG_6493

I decided to do a cheesy potato bake, so I knew I’d have to slice the potatoes thin – almost chip-thin.  I don’t know if I’m alone in this, but I have a really hard time getting potatoes to cook.  Baked sweet potatoes?  Forget it.  So I made sure these slices were skinny.  I sprayed the bottom of a round baking dish with olive oil and then just barely shingled the potatoes around.  I learned that term for layering food slices this year – pretty neat!

IMG_6526

Once the first layer was down, I salted, peppered, thymed, and parmesaned.

IMG_6535

 

I kept going for four layers – I had exactly enough potatoes – crazy! I topped the whole thing off with cheese and put it into a preheated 400-degree oven for 45 minutes, checking every 15.  Once a knife slide out easily, I knew it was done.

IMG_6544And done it was.  This was so good and such a great side dish for the fish.  Since fish is light, I like to balance it with something a little bit heavier.

IMG_6559

Meanwhile, I steamed the artichokes with some lemon (not the ones below – the steamed lemons turned to mush and were just for flavor and aromatics) and cooked the fish.  The whole thing took right around an hour, but it was so tasty and filling that it was worth every slice, every chop, and every dirty dish.

IMG_6620As you saw, the potatoes definitely took some prep work, and the artichokes did as well.  They’re not that hard to steam, though – you just have to snip the thorny ends off and open them up a bit.  The fish is ridiculously easy to cook – put on baking sheet, season, and put in oven.  Yes, there are fancier things you can do with salmon, but since I was going to town on the potatoes, I kept the rest simple.  Sometimes those are the best meals.  I’m so glad I didn’t skip out on cooking dinner last night.  It was filling, nutritious and fun to cook (and let’s be honest – fun to photograph).

Till next time! 🙂

 

Cheesy Potato Bake

Ingredients

20-30 red potatoes, thinly sliced

1/2-3/4 cup shredded parmesan

1-2 tablespoons dried thyme

Olive oil

Salt and pepper

1. Pre-heat oven to 400 degrees; spray bottom of round baking dish with olive oil or cooking spray

2. Arrange a layer of potato slices on the bottom of the dish in a spiral, slightly shingled

3. Top potatoes with salt, pepper, and thyme, then sprinkle with a layer of cheese

4. Repeat layers until you reach the top of the dish or the potatoes are gone; finish with seasonings and cheese

5. Cover and bake for 45 minutes

Enjoy!

Advertisements